1/4 c. water
2 tbsp. butter
1/2 c. shredded carrots
1/4 c. chopped onion
2 cans cream of potato soup (undiluted) or cheese soup
2 c. milk
1 can (7 oz.) whole kernel corn, drained
2 c. fresh or frozen cauliflower (cooked until just tender)
1 c. shredded Cheddar cheese
1/2 c. shredded mozzarella cheese
1/8 tsp. pepper

Heat first 4 ingredients until carrots are tender. Stir in soup, milk, corn and cauliflower. Heat through. Just before serving, stir in cheeses and pepper. Serve immediately 6-8 servings.